Russian Potato Salad

Name: Russian Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs potatoes, peeled, boiled and cubed; 2 eggs, hard boiled; 6 ounces cocktail franks (or other similar); 1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained; 1/2 cup fresh peas or 1 cup frozen peas, cooked if desired; 1 medium onion, finely chopped; 1 large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired; 1 tablespoon capers, drained; 3/4 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon prepared mustard, Dijon preferred; 2 teaspoons fresh lemon juice; salt & freshly ground black pepper; 1/2 teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish); boston lettuce leaf, washed and dried (optional for serving); 3 ripe black olives, cut in half (optional for garnish); parsley sprig (optional for garnish); 1 large ripe tomatoes, cut into small wedges (optional for garnish); paprika (optional for garnish)

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Recipe by threeovens

This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called "Salade Olivier", "Russian Salad" or "Sour Russian Potato Salad". This classic dish has many variations. Here's mine. I use the pickles found in recipe #408712, but dill pickles will do. The garnish includes the tomatoes found in the same recipe, but fresh will do just as well.

READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

lbs potatoes, peeled, boiled and cubed
2

eggs, hard boiled
6

ounces cocktail franks (or other similar)
1

large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained
¹⁄₂

cup fresh peas or 1 cup frozen peas, cooked if desired
1

medium onion, finely chopped
1

large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired
1

tablespoon capers, drained
³⁄₄

cup mayonnaise
¹⁄₄

cup sour cream
1

tablespoon prepared mustard, Dijon preferred
2

teaspoons fresh lemon juice
salt & freshly ground black pepper
¹⁄₂

teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish)
boston lettuce leaf, washed and dried (optional for serving)
3

ripe black olives, cut in half (optional for garnish)
parsley sprig (optional for garnish)
1

large ripe tomatoes, cut into small wedges (optional for garnish)
paprika (optional for garnish)

DIRECTIONS

Boil potatoes in water until tender, about 20 minutes; let cool.
During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
Gently combine dressing with potato mixture and chill until serving time.
If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.

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